Makes 12


220ml milk

60g butter

400g strong flour

1/2 teaspoon salt

50g caster sugar

1 tablespoon veg oil

10g dried yeast

1 medium egg

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

60g raisins

30g mixed peel

For the cross

80g plain flour

water to combine

Apricot jam or golden syrup


In a pot heat the milk and butter until butter is melted and allow to cool until lukewarm.

Add the flour, salt, sugar, oil and yeast to a mixing bowl.

Using the dough hook, mix al ingredients.

Add the egg to the milk and butter mixture and slowly pour this into the flour until a sticky dough is reached and comes clean from the sides of the mixing bowl. You may not need all the liquid.

Knead for 5 minutes until smooth.

Remove from the bowl and place in a greased bowl and cover with a kitchen cloth.

Leave to prove in a warm area for 1.5-2 hours or until doubled in size.

Once risen, knock back and knead by hand on a lightly floured surface.

Preheat the oven to 180C fan and line a baking tray with parchment paper.

At this point add the spices and dried fruit to the dough and knead until mixed.

Divide the dough into 12 even portions and roll into balls.

Place on the tray 3 across and 4 down and cover with oiled clingfilm and allow to prove for 30 minutes.

Once ready to bake, combine the water and flour to make a thick paste.

Place this in a piping bag and pipe a cross on top of each bun and place in the oven for 20-25 minutes.

Once baked remove from the oven and when still warm, brush with the smooth apricot jam or golden syrup and allow to cool

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